Strawberry Bavarian Cream

Bavarian Cream is one of the most popular Italian desserts (although the name does not suggest) and is actually a slightly finer pudding, consisting of milk cream with yolks, gelatin and whipped cream. You can vary the flavors to your liking - vanilla, strawberries, chocolate, coffee, etc.

Here I tried the strawberry version, very fine, delicious, airy and moderately sweet (if you want it to be a really sweet pudding, add more sugar, about 100g in addition to the recipe).

The presentation form is optional - you can make it in a special pudding shape (like mine in the pictures, it's from Tupperware), in a bed lined with plastic wrap, individual glasses, etc. I will give you details in the last steps on how to get it out of there more beautifully.

Ingredients
Gelatine powder
20 g
amount for 1 liter of liquid
Egg yolks
3 pieces
Sugar
90 g
I would add another 100g
Whipping Cream(32-35%)
130 g
Strawberries
500 g
Milk
250 ml
Step by step
Step 1

Soak the gelatin, according to the instructions on the package - I had about 200ml of cold water for 20g of gelatin.

Strawberry Bavarian Cream - Step 1
Step 2

Beat the egg yolks with sugar.

Strawberry Bavarian Cream - Step 2
Step 3

Add the milk, mix.

Strawberry Bavarian Cream - Step 3
Step 4

Put the composition on a steam bath and stir continuously for about 10 minutes, until it starts to stick.

It doesn't thicken much, it will be like a denser sauce. When it's ready, take it off the steam bath and set it aside.

Strawberry Bavarian Cream - Step 4
Step 5

As the cream cools, put the pan with gelatin soaked over low heat and stir until it dissolves completely in water and no more gelatin crystals are seen.

Be careful not to boil, gelatin will lose its properties.

Strawberry Bavarian Cream - Step 5
Step 6

Pour the gelatin into the hot cream, mix well with the whisk.

Strawberry Bavarian Cream - Step 6
Step 7

Paste the strawberries well - I added a little (about half a glass) of the above cream in the blender so I can take them better.

Strawberry Bavarian Cream - Step 7
Step 8

And add them to the yolk cream, mix.

Strawberry Bavarian Cream - Step 8
Step 9

Cold sweet cream, from the fridge, beat hard with the mixer.

Strawberry Bavarian Cream - Step 9
Step 10

Incorporate it in the pudding mixture, I recommend doing it with the aim so that it doesn't stay lumpy.

Strawberry Bavarian Cream - Step 10
Step 11

Pour the pudding into molds and let it cool for a few hours, or even overnight.

Strawberry Bavarian Cream - Step 11
Step 12

My shape being more with special walls comes out well when the pudding cools - I grated it on a plate and that's it.

If you use classic shapes, you have to cover them with plastic wrap, or grease the walls a little with oil, or before turning the shape over, put it in hot water for 2-3 seconds.

Strawberry Bavarian Cream - Step 12
Step 13

And ready, now we start with beauties.

You can melt a little chocolate and pour over it.

Or you can make a strawberry sauce blended with honey, just poured on top.

Strawberry Bavarian Cream - Step 13
Step 14

I washed and dried some strawberries with tails.

I soaked them in melted dark chocolate in the microwave and left them in the fridge to cool on a plate lined with baking paper.

Strawberry Bavarian Cream - Step 14
Step 15

When the chocolate on the strawberries hardened, I decorated the Bavarian with them.

I also put some sliced strawberries on top.

Strawberry Bavarian Cream - Step 15
Step 16

And a delicious and fluffy section for you ...

Good appetite!

Strawberry Bavarian Cream - Step 16
Quantity: 1 kg ()
Prep time:
120 min
Difficulty: intermediate
Ready in: 60 min